Ingredients:
300g chicken breast, 1l vegetable broth, 400ml coconut milk, 2 tablespoons red curry paste, 2-3cm pieces of ginger, 2 cloves of garlic, 1 scotch, 2 carrots, 6 tablespoons of soy sauce, Juice of a lime, 1-2 tbsp honey
chilirins, chopped peanuts and fresh coriander to garnish
Put the coconut oil into a pan …
On a medium heat, grated ginger, pressed garlic cloves, curry paste, small carrots and rings cut shallots.
Fry all ingredients for 3-4 minutes.
Cut the chicken breast into coarse cubes and also add … So long until they are white … You do not have to be through.
Remove the vegetable broth and coconut milk.
Season with soy sauce and (optional) fish sauce.
Sprinkle the lime juice, stir and simmer for 10 minutes.
Add the noodles and let them cook 3-4 minutes in the boiling soup.
Serve, garnish with chilirins, chopped peanuts and coriander leaves 🙂
That was … Soulfood from Thailand 🙂
